A few weeks ago, when Mom and I were visiting The Myrtles in St. Francisville, (post here) the General Store had samples of bread pudding to taste. It was made with croissants and was topped with a white chocolate sauce. It was divine!
I decided to go home and try to make my own version. It turned out pretty tasty and decadent, plus Rourke really liked it! Perfect for Christmas!
Start by preheating your oven to 350 degrees. Butter six ramekins well.
Using croissants from the deli department at your local grocer, cut about three, depending on the size, into very small pieces.
Place pieces inside ramekins.
Meanwhile, on low heat, heat 1 1/2 cups of half-n-half and 1/2 cup whipping cream until hot. Do not let it boil.
In a mixing bowl, whisk 1/2 cup sugar, 1 whole egg, and 4 egg yolks.
Temper egg mixture by pouring a small amount of cream mixture into bowl and whisking together. Now add egg mixture to cream mixture and mix well. Stir in 1 teaspoon vanilla.
Put ramekins into a deep baking dish.
Pour custard mixture into each ramekin equally until gone.
Boil 4 cups of water. Pour into the bottom of baking dish, covering up the side of half of ramekins.
Bake for 40 minutes.
While this is baking, you can work on this yummy sauce!
In a double-boiler or a bowl over a pot of boiling water, melt 1 cup of white chocolate chips. Mix in 3/4 cup of whipping cream. Stirring constantly for a few minutes. Now leave on low until bread pudding is done.
When done, take ramekins out of oven. Run a knife around the edge to loosen the pudding. Dump upside down on plate. Spoon sauce over. I also sprinkled powdered sugar and added a few raspberries for garnish. You could also serve in ramekins.
1 1/2 cups half-n-half
1/2 cup whipping cream
1 whole egg
4 egg yolks
1/2 cup of sugar
1 tsp. vanilla
1 cup white chocolate chips
3/4 cup of whipping cream
Preheat oven to 350 degrees. Butter six ramekins well. Cut croissants into small pieces and place into ramekins. Heat whipping cream and half-n-half in a saucepan on low until hot. In a bowl, whisk eggs and sugar together. Temper eggs with cream mixture. Add egg mixture to cream mixture. Stir in vanilla.
Place ramekins in a deep baking dish. Pour custard mixture into ramekins until used up. Pour boiling water into baking dish to fill half-way. Bake for 40 minutes, give or take.
In a double-boiler, melt chocolate chips. Stir in cream until incorporated. Leave on low until bread pudding is done.
To serve: Run a knife around the outer edge of ramekin and dump onto plate. Spoon sauce over it.
It’s a little on the indulgent side, but so worth it, especially during the holidays!